Ingredients
4 cups water, boiling hot
2 cups fresh mint leaves
2 cups cranberries
1 cup sugar
1 cup water
12 tablespoons limoncello, to serve
24 tablespoons vodka, to serve
6 teaspoons lemon juice, to serve
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
Chamber sealer — true compression, infusion, liquid sealing
Cream whipper for foams, espumas, rapid infusions
Yarai mixing glass — cocktail builds, infusions, fat washes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
Chamber sealer — true compression, infusion, liquid sealing
Cream whipper for foams, espumas, rapid infusions
Yarai mixing glass — cocktail builds, infusions, fat washes
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In a small bowl, pour 4 cups of boiling water over mint leaves. Let steep for 10 minutes. Strain and cool. Meanwhile, in a 1-2 quart saucepan, over medium-high heat, bring to a boil cranberrries, sugar and 1 cup of water. Remove from heat. Cool then strain. To make one cocktail, combine 1/3 cup fresh mint tea, 2 tablespoons cranberry syrup, 1 tablespoon limoncello, 2 tablespoons vodka and 1/2 teaspoon lemon juice in a cocktail shaker full of ice. Shake vigorously and strain into a martini glass. Garnish with a fresh sprig of mint.